Preheat your oven to 375°F.

Using a sharp knife, carefully cut the pumpkins in half vertically.

Scoop out the seeds and pulp from the center of each pumpkin. The pulp can be roasted and added to puree. Save the seeds for roasting if desired.

Place the pumpkin pieces skin side up on a baking sheet. Slice pumpkins into smaller pieces if necessary to fit on the baking sheet.

Roast the pumpkins for 45 to 60 minutes, until the pumpkin is fork-tender. Remove from the oven and let it cool until the pieces are safe to handle.

Once cooled, scoop the cooked pumpkin flesh out of the skin and add to a blender or food processor. Blend or process until the pumpkin is smooth. You may need to add a ¼ cup of water to help it blend smoothly.

Transfer to a clean container and store in the fridge for a couple days, or freeze for future recipes!